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  • Jessica

{sourdough focaccia}

Updated: May 19, 2021

This is one of the easiest sourdough to present nicely with my starter, from prepare to the dish - on the same day. As long as you have a *stable and active sourdough starter, you can always to have it in the late afternoon or evening (normally to my family) whenever you are free in the morning.

*feeding regularly, preferable daily, and presents up and down with its own and usual routine.

Here is my usual schedule so that you can have a better idea to spend how much time to get this done in one single day.

9 p.m. (a day before)

Feed starter (my day & night duty, 1:2:2. Please plan your schedule in advance so that you know a better ratio for your own starter).

7 a.m. (baking day)

Autolyse flour and water.

Mix flour and water together in a mixing bowl with a spatula (I use my KitchenAid stand-mixer to make this focaccia dough, so I just do this step in the mixer bowl but with a spatula), until no dry flour can be found, then cover it.

8 a.m.

Add in all the rest ingredients to the dough and knead until windowpane stage. As I said, I use my stand-mixer, of course you always can try to do it with your hands :) Once you got a desired dough, please note that it will not be as strong as normal bread dough, it should be still a sticky high hydrated dough. At that moment, you can put it into a clean bowl (large enough for the dough being doubled) for first proof. My room temperture is around 26C.

9 a.m.

1st stretch & fold / coil fold

9:45 a.m.

2nd stretch & fold / coil fold

10:30 a.m.

3rd stretch & fold / coil fold

Keep it covered. Wait until it being doubled.

12 p.m. - 1 p.m.

Bring out your desired baking pan (I use 10" round cast iron pan) for the focaccia, lined with baking paper and set aside.

At this moment, normally, you will find the dough being doubled (or almost doubled), then drizzle the extra virgin olive oil on the baking paper, make sure its much enough or you MUST regret in front of your beautiful focaccia. Gently transfer the dough to the pan. Since the baking paper/pan is already seasoned with oil, the dough should be free to extend and move outward. I usually will gently pull/stretch the dough to the edge now which is effortless, but please stop it if you find its hard to pull outward, lets wait 30mins and try again, don't be rush with all sourdough arts. You have plenty of time to do it in the next 3 hours. Once it reached the edges of the pan, please stop to touch it and let it rest.

4 p.m. - 5 p.m.

Before the bake, please preheat the oven for 45mins at 230C.

End of the fermentation. The dough should be looking airy and wobbly, it will jiggling when you slightly shake the pan. Let's do the most beloved part now. Drizzle the extra virgin olive oil over the dough, wet your hands, dimple the dough with your wet fingers, evenly and down to the pan surface. Add you favourite toppings like cherry tomatos and rosemary to the dough, a pin of kosher salt at last also be my usual move. Bake for 20mins at 230C then 10mins at 205C. Enjoy!

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